Dutch Oven Paella Recipe

Posted by
Rate It!
Dutch Oven Paella
Add your photo!
Ingredients
18
Count
Nutrition
945
Calories
Total time
46
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Adjust oven rack to lower-middle position; heat oven to 350 degrees.
  2. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed.
  3. Season chicken thighs with salt and pepper; set aside.
  4. Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside.
  5. Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.
  6. Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes.
  7. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay, and 1/2 teaspoon salt. Return chicken and chorizo to pot, increase heat to medium-high and bring to boil, uncovered, stirring occasionally. Cover pot and transfer to oven; cook until rice absorbs almost all liquid, about 15 minutes.
  8. Remove pot from oven (close oven door to retain heat). Uncover pot; scatter shrimp over rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top.
  9. Cover and return to oven; cook until shrimp are opaque and mussels have opened, 10 to 12 minutes.
  10. Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 945.47 Kcal (3958 kJ)
Calories from fat 492.85 Kcal
% Daily Value*
Total Fat 54.76g 84%
Cholesterol 126.14mg 42%
Sodium 1073.89mg 45%
Potassium 523.18mg 11%
Total Carbs 86.17g 29%
Sugars 4.14g 17%
Dietary Fiber 4.46g 18%
Protein 23.93g 48%
Vitamin C 31.8mg 53%
Vitamin A 0.5mg 16%
Iron 12mg 67%
Calcium 63.9mg 6%
Amount Per 100 g
Calories 200 Kcal (837 kJ)
Calories from fat 104.25 Kcal
% Daily Value*
Total Fat 11.58g 84%
Cholesterol 26.68mg 42%
Sodium 227.16mg 45%
Potassium 110.67mg 11%
Total Carbs 18.23g 29%
Sugars 0.88g 17%
Dietary Fiber 0.94g 18%
Protein 5.06g 48%
Vitamin C 6.7mg 53%
Vitamin A 0.1mg 16%
Iron 2.5mg 67%
Calcium 13.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 22.7
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top